Can I get more penetration?

[smooookin]

First off I have a really bad feeling about the direction of this thread......



My real question is, if I vacum seal after I add a rub and let it set over night will I get more penetration of the rub?

Please answer the main question before giving me any tips on the first thing that entered your minds. :lol::lol:

 

[AlabamaGrillBillies]

Never thought about it, it sounds like it might work.

 

[bbqjoe]

I don't have a vacuum sealer, but in principle it sounds right.

 

[Bbq Bubba]

Any minute now.....................

 

[nthole]

This is going to belong in the woodpile...might as well just move it now.

 

[jpw23]

Not woodpile.......must resist throwing out an Enzite reference:biggrin:

 

[smooookin]

Any minute now.....................

I have been very surprised myself........



The wife and I were making a couple of different rubs today. There is an unsuspecting brisket in the fridge.........


I think I will slather, rub and vacuum this evening.

 

[Arlin_MacRae]

I'm amazed!

And yes, I've heard that does work quite well.

Arlin

 

[smooookin]

I'm amazed!

And yes, I've heard that does work quite well.

Arlin

Thanks Arlin, Sherri will be so happy to hear it. :mrgreen:

 

[nthole]

I think I will slather, rub and vacuum this evening.

Wow, I was thinking the same thing. But I'm not doing any BBQ.

 

[Arlin_MacRae]

Let me re-address this issue.

Head Out of Butt Mod

You said you were using a rub and I thought you were using a marinade, sorry. The success I've now found through searching our forums talk about marinating - and you need the canisters 'cause the bags won't hold enough vacuum.

Feel free to correct me, brothers!

Arlin

 

[AlabamaGrillBillies]

As to marinating, yes I've heard the same thing. You need to get the canisters to get enough vacuum. However I still think the rub would get better penetration into the meat if it were vacuum sealed than if it was just rubbed in.

 

[Bbq Bubba]

Wow, I was thinking the same thing. But I'm not doing any BBQ.

And there it is!!!

My opinion is that rubbing the nite before not only does not add any penetration but start's pulling moisture out of the meat..........the last thing you want to do to your meat!!
I hope that came out clean!!

 

[Yakfishingfool]

I must say that poor penetration truly rests on the shoulders of the particulate entering the meat. I'm not sure that dry rub onto a mostly dry meat will penetrate was well as the afore mentioned slather. Also reconsider the volume of slather and stuff to put into penetration as now you will be eating much more of it... i.e. it it is penetrating and therefore more of it. Scott

 

[Yakfishingfool]

And there it is!!!

My opinion is that rubbing the nite before not only does not add any penetration but start's pulling moisture out of the meat..........the last thing you want to do to your meat!!
I hope that came out clean!!

I think this is highly dependent on your rub. A no/low sodium rub will not pull vast quantities of fluid out. A high sugar rub may also pull out fluids. S

 

[smooookin]

well I guess I will let ya'll know tomorrow night when I pull my meat. As for now it has been slathered, rubbed, vacuumed and is resting in the fridge. I am planning to use a mop as well so we will see what happens.

 

[Divemaster]

I do rub and then vacuum pack but only for the briskets I do for NASCAR and it's only because of storage issues... I normally do 12 briskets for a race and I can't fit them all on the smoker at one time but they are delivered to me at once... so I trim them all up, rub them all down, vacuum pack them all, and put about ½ in the freezer and the rest in a cooler and are covered with ice...

I must say that I haven't noticed a huge increase in the penetration of the flavor, but it does make my life easier...

 

[Brauma]

You can slice a cross X pattern into the top of the brisket to allow better penetration of the rub.

You wouldnt want to do this in a comp but for backyard Q I wouldnt have a problem with it. I'm all about taste.

 

[HoDeDo]

I would ask SCOTT (We'll smoke u). He uses his Cry-o-vac for that type of thing. You didnt get that pork loin he cooked on Sat. night, did you? IT was done that way. Flavor was all the way through it -- but it did sit in the vac bag for several days.... PM him, Im sure he will be happy to discuss his method.

 

[FatBoyz]

I must say that poor penetration truly rests on the shoulders of the particulate entering the meat. I'm not sure that dry rub onto a mostly dry meat will penetrate was well as the afore mentioned slather. Also reconsider the volume of slather and stuff to put into penetration as now you will be eating much more of it... i.e. it it is penetrating and therefore more of it. Scott

Holy chit man my brain hurts now can we go back to the bad sex thoughts now?